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Simple Buttercream for Cupcakes

  • Yield: Makes 5 1/2 cups


  • 1 1/2 cups sugar
  • 6 large egg whites
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt


  1. In a heatproof bowl set over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, about 5 minutes. Remove from heat. Beat mixture on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.

  2. Add butter, a few tablespoons at a time; beat until combined. Add vanilla and salt; beat on low speed until smooth, about 5 minutes.

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